Remove the tenderloin from the refrigerator an hour before roasting to bring it to room temperature. Once an hour has passed, rinse with cool water and pat dry thoroughly. Then massage the beef with the s&p.

Rinse the roast with cool water, and dry thoroughly.

Then take a skillet, on medium-high heat, and add 1 tbsp of the oil. Sear the roast on all sides, let rest 5 minutes.

In a skillet, sear the roast (before placing in the oven)

In the baking pan, add the mushrooms, shallots, herbs, garlic and the s&p. Rest the roast on top. Add the cubes of butter on top of the roast and all around the mushrooms.

Place the roast on top of the mushrooms, shallots, herbs and garlic. Then add three tablespoons of butter cubed all around the roast and the veggies below.

Roast until the internal temperature reaches 130F. This can take anywhere between 45-50 minutes.

Once temp is reached, remove from oven and let rest for 15 minutes either on a plate or cutting board loosely covered in foil.

In a small sauce pan/skillet, on medium-high heat, take all the cooked mushrooms, shallots, herbs and juices from the roast and bring to a slight simmer. Add in 3 tbsp of water and the flour and stir until the color turns brownish grey and the sauce thickens.